Chef Richard Blais | Recipes

Country-Fried Steak with Sausage-Milk Gravy & Arugula Salad

Reprinted from the book?Try This At Home?by Richard Blais, Copyright c 2013 by Trail Blais, Inc.?

Published by Clarkson Potter, a division of Random House, Inc.

Yield
Serves 4

Ingredients

- Two 12-ounce flatiron steaks or one 1 1?2-pound flank steak

- 2 large eggs, beaten

- 2 teaspoons Dijon mustard

- 1?2 teaspoon Tabasco or other hot sauce, or to taste

- 1 cup all-purpose flour

- 2 teaspoons turmeric

- 1?2 teaspoon freshly ground white pepper, plus more to taste

- Kosher salt and freshly ground black pepper to taste

- Peanut or vegetable oil for frying

- 12 ounces bulk pork breakfast sausage

- 2 garlic cloves, minced

- 2 teaspoons grated fresh ginger

- 1 teaspoon chopped fresh sage or

- 1?2 teaspoon dried

- 1?2 teaspoon chopped fresh rosemary or

- 1?4 teaspoon dried

- 1 1?2 cups heavy cream

- 3 cups wild or baby arugula

- 1?2 lemon

Directions

1) Preheat the oven to 250 degrees F.

2) Set a cooling rack over a baking sheet and set aside.

3) Cut each steak on a sharp bias in half or divide the flank into 4 equal pieces, cut on a sharp bias.

4) In a shallow dish, whisk the eggs, Dijon, and hot sauce together.

5) In another shallow dish, stir the flour, turmeric, and white pepper together; season generously with salt and black pepper and stir well.

6) Fill a large skillet with 1/2 cup of oil and heat over medium-high heat until rippling.

7) While the oil is heating, dip each steak in the seasoned flour, shaking off the excess, then dip the steaks into the egg wash, allowing excess to drain, and back into the seasoned flour, shaking off the excess; dip the steaks again in the egg wash and coat again in flour, shaking off the excess.

8) When the oil is hot, place the breaded steaks in the pan and cook, turning once, until golden brown, about 4 minutes on each side.

9) Transfer the steaks to the rack-lined baking sheet and keep warm in the oven while you make the gravy in the skillet.

10) In a medium bowl, mix the sausage, garlic, ginger, sage, and rosemary together until well combined.

11) Drain all but 1 tablespoon of the oil from the skillet and return to medium heat.

12) Add the sausage and cook, breaking it up with a spoon, until well browned, 5 to 6 minutes.

13) With a slotted spoon, transfer the sausage to a plate.

14) Drain the excess fat from the skillet and return the pan to the heat.

15) Add the cream and bring to a boil.

16) Reduce the heat to medium-low and simmer the cream until reduced by half, about 5 minutes.

17) Return the sausage to the pan and season the gravy with salt and generous amounts of black and white pepper.

18) Let the gravy bubble for 2 to 3 minutes.

19) To serve, in a medium bowl, toss the arugula with a squeeze of lemon juice to coat, and season with salt and black pepper.

20) Distribute the warm steaks among 4 plates, top with the sausage gravy, and add some of the arugula to each plate.

21) Serve immediately.

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